MEDITERRANEAN CHICKEN RISOTTO
Baby spinach, semi-dried tomatoes and olives are a great combination in this risotto. As I have only just discovered the delights of olives I am finding more and more ways to use them. Just to note, a few people making this have found that one cup of semi-dried tomatoes is too overpowering, so you may want to cut it back to half a cup. (Please not: The sun-dried tomatoes listed are actually semi-dried.)
Provided by Sarah
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Keep stock simmering.
- Heat oil in large pan and add chicken, cook until almost cooked through and add garlic, cook for another 1-2 minutes.
- Add rice and stir until grains are coated with oil and glistening.
- Add white wine and stir until it is absorbed by the rice grains.
- Start adding the hot stock 2 ladles at a time, stirring between additions until the liquid has been absorbed.
- After the last addition of stock add baby spinach leaves and stir until wilted.
- Add semi-dried tomatoes and olives, stir until heated through.
- Add 2 Tbsp Parmesan cheese and stir through.
- Serve with extra Parmesan if desired.
Nutrition Facts : Calories 796.4, Fat 26.3, SaturatedFat 6.2, Cholesterol 91.2, Sodium 1080.3, Carbohydrate 91.2, Fiber 5.8, Sugar 10.2, Protein 43.5
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